Buffalo Bill Chili Recipes

Steps:

• In a large dutch oven with a lid, heat the oil over medium heat and add ground buffalo to brown, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove meat and drain excess fat if any, but leave about 1 tablespoon of fat in the pot.
• Bring back to medium heat, add onions, red bell pepper, green bell pepper, and Anaheim and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add the jalapeno pepper, cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, 1/2 teaspoon salt and pepper to taste. Let spices cook for another minute, stirring.
• Return the cooked meat. Stir in the tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 mintues. Add beans, continue simmering, covered, for another 10 minutes or until the beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
• Recipe Variation: To add a smoky depth of flavor, you can roast the peppers before adding. Also, you can mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
• Ingredient Note: The canned chipotle peppers in adobo sauce called for in this recipe is my latest grocery store gem! The smoky and almost sweet barbeque flavor compliments just about any dish. Let me know what you think as well!

Steps:

• In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

Steps:

• Soak beans in water overnight. Drain and rinse.
• In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
• Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
• Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.

Steps:

• Wash and soak beans in BIG pot.
• Cook garlic, onion, celery and 1/2 the spices in olive oil in a skillet.
• Add buffalo meat and cook until brown.
• Rinse beans, and then add water and beef broth in bean pot.
• Add contents of skillet to bean pot.
• Add the rest of the ingredients to the big pot.
• Cook for about 3 hours.

Steps:

• Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
• Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.